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Airy No-Knead Focaccia

focaccia in the pan
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Focaccia is a super easy bread to bake for a spaghetti dinner, Alfredo, or any other meal! You can even split this thick focaccia and make sandwiches!

Ingredients

Scale
  • 2 teaspoons honey or sugar
  • 2 teaspoons instant yeast
  • 2 cups (454 grams) lukewarm water
  • 4 cups (510 grams) all-purpose flour
  • 1 1/2 teaspoon fine salt
  • 6 tablespoons olive oil, divided
  • 1 teaspoon butter for greasing the pan, only if the pan is nonstick
  • 1/2 teaspoon flaky sea salt, or to taste
  • 1/4 teaspoon coarsely ground black pepper
  • 1 to 2 tablespoons fresh rosemary leaves, optional

Instructions

  1. In a large bowl, combine the honey or sugar, yeast, and warm water; let stand for 5 minutes. Add the flour, salt, and 2 tablespoons of olive oil; mix to form a wet, sticky ball. Oil your hands or a bowl scraper and fold the dough over a few times while drizzling with 1 more tablespoon of olive oil. Cover bowl with plastic wrap and refrigerate overnight or for up to 72 hours.
  2. About 4 hours before you plan to bake the focaccia, remove it from the fridge and deflate the dough by stretching and folding over few times. Drizzle with more oil, cover the bowl, and let it rest at room temperature for 3 hours.
  3. Prepare a 10-by-15-inch jelly roll pan or 9-by-13-inch baking pan. If the pan is not nonstick, grease it with 1 teaspoon of butter. Add 3 tablespoons of olive oil to the pan and brush it to cover the bottom. Turn the dough into the pan and let it rest for 15 minutes so it will relax enough to stretch.
  4. Stretch the dough to fit the pan and let it rest for 45 minutes longer.
  5. With oiled hands, dimple the dough all over. Sprinkle lightly with flaky sea salt and coarsely ground black pepper, and arrange rosemary over the top if desired.
  6. Bake for 24 to 28 minutes, or until golden brown.
  7. Cool the focaccia for 10 minutes before slicing and serving.

Find it online: https://classic-recipes.com/easy-airy-focaccia-recipe/